Salmon Rice
By: Yukari Sakamoto
Published: Monday, January 4, 2010 - 7:30am

Ingredients




2 cups Japanese rice
2 cups water
1 or 2 salmon filets

Preparation

1 Grill the salmon (to rid of fishiness). While the salmon is grilling, rinse the rice in cold water until the water runs clear. Put the rice in your pot (or rice cooker) and add water. Top with salmon and cook rice as you normally would. 2 When the rice is cooked, remove any skin and bones from the salmon and then stir the cooked salmon into the rice.

About


This salmon and rice dish is delicious and easy. If you have some ikura (salmon roe) on hand, you can top the rice with the vermillion, salty eggs, but on its own it is very satisfying. This dish can be done with many types of fish. I also like it with tai (red sea bream).